Low-Carb Beef Taco Skillet

This 30-minute taco skillet is a quick and easy keto dinner recipe for busy weeknights.

Ground beef cooked with herbs and spices, tomatoes, peppers, zucchini and pickled jalapenos, all drizzled with olive oil and finished with your favourite topping. It may seem like you'll need a lot of ingredients but it's mostly spices, and the preparation is really easy. Also, everything is cooked in one skillet which means minimum prep time and clean up.

You can make this Mexican style skillet mild by using ancho chile powder, or use chipotle chile powder for that extra heat and flavour kick!

It's a great meal to make at the beginning of the week for a quick lunch or dinner option. You can then divide it into individual single-serve containers and reheat before serving.

The best part of making this easy taco dinner is that you can add anything you like to it! I serve mine with sliced avocado, sour cream and some fresh parsley. Here are some of my favourite taco topping options:

• avocado, sliced
• sour cream
• grated cheddar cheese
• lime wedges
• fresh cilantro or parsley (for cilantro hater)
• sliced pickled jalapenos
• cauliflower rice, palmini rice or shirataki rice
• eggs (make it the Shakshuka way!)

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Step-by-step

1. Dice the bell peppers and zucchini into small pieces. (You can use a gree pepper plus a combination of yellow, oragne and red bell peppers or just use one type.) Dice the onion and mince the garlic. Place all of the spices in a small bowl.

   

2. Grease a skillet with avocado oil or ghee. Add the diced onion and cook for medium-high for about 5 minutes, until lightly browned. Add the garlic and cook for 30 seconds.

3. Add the beef and cook until browned for about 5 minutes. Add all of the spices, salt and pepper. (Use ancho chile poeder for mild, and chipotle choile powder for hot, or add more chile poeder to taste.)

   

4. Add the canned tomatoes and stir through. Add the diced peppers and zucchini and stir through. Cover with a lid, reduce the heat to medium, and cook for about 10 minutes or until the zucchini is tender. If needed, add a few tablespoons of water.

   

5. Remove the lid and add the pickled jalapeno slices. Stir through and cook uncovered for another 2 to 3 minutes.

   

6. Remove from the heat and set aside to cool for 5 minutes before serving. Drizzle with olivce oil.

   

7. Optionally serve with sliced spring onions, chopped cilantro (or parsley), sliced avocado, sour cream, lime wedges and more pickled jalapenos.

8. Serve warm or let it cool down, transfer to a container and refrigerate for up to 4 days.

   

Recipe

Low-Carb Beef Taco Skillet

★★★★★4.8 (28 ratings)

This 30-minute keto Taco Skillet is easy to make and packed with so much flavor. It’s a healthy low-carb ...

Hands on

15m

Overall

30m

Servings

4

8.2 g

Net carbs

24.2 g

Protein

39.8 g

Fat

503

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 1 large green bell pepper (200 g/ 7.1 oz)
• 1 large orange bell pepper, yellow or red bell peppers (200 g/ 7.1 oz)
• 1 medium zucchini (200 g/ 7.1 oz)
• 1 small yellow onion, diced (70 g/ 2.5 oz)
• 2 cloves garlic, minced
• 2 tbsp virgin avocado oil (30 ml)
• 500 g ground beef (1.1 lb)
• 1 tsp chile powder, or more to taste
• 1 tsp ground cumin
• ¹/₂ tsp garlic powder
• ¹/₂ tsp onion powder
• ¹/₂ tsp red pepper flakes
• ¹/₂ tsp dried oregano
• ¹/₂ tsp smoked paprika
• ¹/₂ tsp sea salt, or to taste
• ¹/₂ tsp ground black pepper
• ¹/₂ can tomatoes (200 g/ 7.1 oz)
• ¹/₂ cup sliced pickled jalapenos (52 g/ 1.8 oz)
• 2 tbsp extra virgin olive oil (30 ml)

Instructions

1. Dice the bell peppers and zucchini into small pieces. (You can use a gree pepper plus a combination of yellow, oragne and red bell peppers or just use one type.) Dice the onion and mince the garlic. Place all of the spices in a small bowl.

2. Grease a skillet with avocado oil or ghee. Add the diced onion and cook for medium-high for about 5 minutes, until lightly browned. Add the garlic and cook for 30 seconds.

3. Add the beef and cook until browned for about 5 minutes. Add all of the spices, salt and pepper. (Use ancho chile poeder for mild, and chipotle choile powder for hot, or add more chile poeder to taste.)

4. Add the canned tomatoes and stir through. Add the diced peppers and zucchini and stir through. Cover with a lid, reduce the heat to medium, and cook for about 10 minutes or until the zucchini is tender. If needed, add a few tablespoons of water.

5. Remove the lid and add the pickled jalapeno slices. Stir through and cook uncovered for another 2 to 3 minutes.

6. Remove from the heat and set aside to cool for 5 minutes before serving. Drizzle with olivce oil.

7. Optionally serve with sliced spring onions, chopped cilantro (or parsley), sliced avocado, sour cream, lime wedges and more pickled jalapenos.

8. Serve warm or let it cool down, transfer to a container and refrigerate for up to 4 days.

Nutrition per serving, about 300 g/ 10.6 oz

Carbs 7%Protein 20%Fat 73% of calories

Net carbs

8.2 g

Total carbs

13.1 g

Fiber

4.8 g

Sugars

7.4 g

Protein

24.2 g

Fat

39.8 g

Saturated fat

11.4 g

Calories

503 kcal

Sodium

625 mg · 27.2% RDA

Magnesium

55 mg · 13.8% RDA

Potassium

857 mg · 42.8% EMR

Nutrition by ingredient

Per about 300 g/ 10.6 oz	Net carbs	Protein	Fat	kcal
Peppers, green bell, fresh	1.5 g	0.4 g	0.1 g	10
Peppers, red bell, fresh	2 g	0.5 g	0.2 g	16
Zucchini (summer squash, courgette)	1.1 g	0.6 g	0.2 g	9
Onion, brown (yellow), raw	1.1 g	0.2 g	0 g	6
Garlic, fresh	0.5 g	0.1 g	0 g	2
Avocado oil, extra virgin	0 g	0 g	7 g	62
Beef, minced (ground), raw, grass-fed	0 g	21.5 g	25 g	318
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)	0.1 g	0.1 g	0.1 g	2
Cumin, ground	0.2 g	0.1 g	0.1 g	2
Garlic powder, spices	0.2 g	0.1 g	0 g	1
Onion powder, spices	0.2 g	0 g	0 g	1
Peppers, chile (chili), flaked and dried, spices	0.2 g	0.1 g	0.1 g	2
Oregano, dried	0.1 g	0 g	0 g	1
Paprika, smoked (spices)	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Tomatoes, canned (unsweetened)	0.8 g	0.4 g	0.1 g	8
Peppers, jalapeno, canned, solids and liquids	0.3 g	0.1 g	0.1 g	4
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Total	8.2 g	24.2 g	39.8 g	503

Serving size about 300 g/ 10.6 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Coconut free
• Fish free
• Shellfish free